Stone Lion Inn Scones
Indulge in the rustic charm of the Stone Lion Inn Scones, a delightful treat that brings the essence of a cozy bed-and-breakfast straight to your kitchen. These buttery, tender scones are crafted with simple pantry staples like all-purpose flour, cold cubed butter, and a touch of vanilla extract, with optional mix-ins like juicy raisins, tart dried cranberries, or decadent chocolate chips to suit your taste. Finished with a golden, crunchy coating of coarse sugar, these scones are perfect for breakfast, brunch, or an afternoon tea. Ready in just over 30 minutes, they’re easy to prepare yet irresistibly satisfying, especially when served warm with clotted cream or your favorite jam. Whether you're hosting guests or treating yourself, this recipe delivers bakery-level perfection in the comfort of home.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.75 cups heavy cream
- 1 large egg
- 1 teaspoons vanilla extract
- 0.5 cups optional add-ins (raisins, dried cranberries, or chocolate chips)
- 2 tablespoons coarse sugar for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until the dough begins to come together. Do not overmix.
If you are adding optional ingredients like raisins, dried cranberries, or chocolate chips, fold them into the dough at this stage.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball.
Pat the dough into a circle about 1 inch thick and 8 inches in diameter. Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, leaving a little space between each.
Brush the tops of the scones with a bit of heavy cream and sprinkle with coarse sugar for a golden, crunchy topping.
Bake in the preheated oven for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool slightly on a wire rack. Serve warm with clotted cream, butter, or your favorite jam.
Nutrition Facts
Calories |
2896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 106.4 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 116 mg | 9% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
